Cold Smoked Cheese on SJP 18"

[mcgolden]

Usually when I cold smoke I use my Weber gas Summit. I keep it off but just use it as a smoke chamber with my A-Mazin pellet tray. My Summit was a bit buried by snow so I figured I'd give the SJ Platinum a try.  Here was my setup.


Pellet tray on the charcoal tray...


covered the cooking grate with foil, leaving some space on the ends, to avoid too much direct smoke hitting from below...

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loaded up a raised grid (from a Smokenator I used to own) with my cheese and placed it over the cooking grate...


put  the lid on and let her go.


Here's a couple hours in...


and here is the final product after about 4 hours. Now for the hard part, waiting a few weeks for it to mellow to be ready to eat.

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[SmokenJoe]

WoW, great setup !!!   Do NOT forget to let us know how the final results turned out.                     SJ

[pbe gummi bear]

That's a really nice setup, @mcgolden.

[austin87]

I need to do some smoked cheese again ASAP it turned out so freaking good!

Nice use of space on the SSP.

[MacEggs]

Nice looking set-up and great write-up!

The 18" Outrider is a very versatile cooker. 

[Uncle Al]

I have got to give this a try.  Thanks for posting this!

[MikeRocksTheRed]

Nice setup.  I have some cheese in the fridge that I have been trying to get around to smoking for a few weeks now.  I notice your bag of pellets is cherry, is that what you used?  If so is that your prefered smoke flavor for cheese?  I got the sampler pack from Owens BBQ for xmas, so I have about every flavor you can think of.

[WNC]

Man you make it look so easy, gotta try some smoked cheese. Now I need a food saver...

[mcgolden]

Nice setup.  I have some cheese in the fridge that I have been trying to get around to smoking for a few weeks now.  I notice your bag of pellets is cherry, is that what you used?  If so is that your prefered smoke flavor for cheese?  I got the sampler pack from Owens BBQ for xmas, so I have about every flavor you can think of.

Yes cherry is what I typically use because I have a big bag of it and it's yielded a nice flavor in the past.  If I remember correctly I believe I got good results from hickory too.  Some cheeses that I've found to be good for smoking are cheddar, Gouda and my favorite, pepper jack.  Hoping to try some other varieties in the future.

[MikeRocksTheRed]

And now thanks to this post I think I'll finally stop procrastinating and go load up my tube and get my cheese going.